This is a recipe I learnt whilst I was in Italy. It's easy, healthy and extremely delicious. Fresh, just-ripe peaches are stuffed with figs and pine nuts, soaked in wine and topped with brandy just before baking. Serve with vanilla ice cream - a true delight during the summer months.
Holy moly this was good! Needed to find a way to use the fresh figs I had picked at my best friend's house. The combination was wonderful. I didn't use the food processor to grind up the figs and pine nuts, just cause I didn't have one available to me...but I think that it gave it a great textural element. Next time I might toast the nuts prior to combining them with the figs. Thank you Laura for sharing this recipe; this was a great way to end our Italian feast. - 30 Aug 2010 (Review from Allrecipes US | Canada)
Absolutely delicious. Next time, though, I'll cut the alcohol by a lot. It was way more than needed and I felt like I was just wasting good wine. - 30 Jul 2010 (Review from Allrecipes US | Canada)
I used nectarines instead of peaches. I liked the baked nectarines in the alcohol, but not the topping. If I make it again, I will reduce the amount of nuts and add a little honey to the topping. Also, based on DILLORDONEZ's review, I cut the alcohol in half, and it was still too much, so I'd cut it down even more. - 19 Aug 2010 (Review from Allrecipes US | Canada)